Jujube Fragrant Brick - anyone heard of it?
 

Hey there. Another shot in the dark to see if anyone has heard of
Jujube Fragrant pu-erh. I just got a brick in chinatown. Took me an
hour or so on zhongwen to figure out what the characters meant. It says
it's from "Xishuangbanna Menghai Yong Ming Tea Factory"

The picture is he
http://static.flickr.com/38/85111552_c5f8c63a2d_b.jpg

I just had some gongfu style, 10s 20s 10s 30s. It's earthy and a little
flat. It's very leaf-y, with lots of papery folds of leaf, and lots of
twigs.

Anyway, I didn't taste any hint of fruit or "jujube" after four
infusions. Is this just a name or is there actually jujube fragrance in
the tea? Hrm...

Jujube Fragrant Brick - anyone heard of it?
 

You can plug ÔæÏãש which means "jujube flavored brick" into Google.
You get more hits using Chinese characters for Google searches for
this type of information. AFAIK jujube (Chinese date) is more of a
flavor than aroma. It is a medicinal used to reduce blood sugar. So
it's use with puer makes sense which makes that claim anyway. I would
guess you could see pieces in the leaf. I have a cooked 2000 jujube
brick somewhere which I haven't tried. My notes show ÓÀÐË Yong Xing
factory in Yunnan.

Jim

Jason F in Los Angeles wrote:
> Hey there. Another shot in the dark to see if anyone has heard of
> Jujube Fragrant pu-erh. I just got a brick in chinatown. Took me an
> hour or so on zhongwen to figure out what the characters meant. It says
> it's from "Xishuangbanna Menghai Yong Ming Tea Factory"
>
> The picture is he
> http://static.flickr.com/38/85111552_c5f8c63a2d_b.jpg
>
> I just had some gongfu style, 10s 20s 10s 30s. It's earthy and a little
> flat. It's very leaf-y, with lots of papery folds of leaf, and lots of
> twigs.
>
> Anyway, I didn't taste any hint of fruit or "jujube" after four
> infusions. Is this just a name or is there actually jujube fragrance in
> the tea? Hrm...

Jujube Fragrant Brick - anyone heard of it?
 

I get a lot of listings for products, but not much decipherable
information about the brick or its flavor when I plug those characters
into google, at least in the first few pages of links. I'm going to
keep searching though.

My brick shows 永明 factory.

Interesting about the combination of jujube & puerh. I'll look closer
at the brick for any unusual pieces.

Jujube Fragrant Brick - anyone heard of it?
 

Feed it to a search engine and you'll probably get a host of other things!

"Jujube Flavoured" isn't correct, "Jujube Fragrant" is more accurate and to
the point.

There is no Jujube - correctly: dates, precisely: dried red dates - leaves
or fruit in the pu'er. It is much like saying : Camphor Fragrant Pu'er, you
won't be looking for camphor shavings in the tea, it is all the production
and 'ageing' method which creates the fragrance of dried red dates.

If this is foreign to you, Jason F, which I suspect it may not be, talk a
walk in Chinatown, stop by the asian grocery store, and ask for dried red
dates. Buy some home - there should be a lot of it now in Chinatown, it is
close to Chinese New Year and we love this fruit in our cuisine during this
festive season.

Take a deep sniff of the dates, register the notes and fragrance, and then
brew the tea, using really hot water.

Discard the 1st and 2nd round. Brew the 3rd round with short steeping time
(20 sec max) and then take a deep whiff of the tea.

You'll probably find some similarity between the two.


"Jason F in Los Angeles" > wrote in message
ups.com...
I get a lot of listings for products, but not much decipherable
information about the brick or its flavor when I plug those characters
into google, at least in the first few pages of links. I'm going to
keep searching though.

My brick shows ?? factory.

Interesting about the combination of jujube & puerh. I'll look closer
at the brick for any unusual pieces.

Jujube Fragrant Brick - anyone heard of it?
 

/11/06

> Feed it to a search engine and you'll probably get a host of other things!
>
> "Jujube Flavoured" isn't correct, "Jujube Fragrant" is more accurate and to
> the point.
>
> There is no Jujube - correctly: dates, precisely: dried red dates - leaves
> or fruit in the pu'er. It is much like saying : Camphor Fragrant Pu'er, you
> won't be looking for camphor shavings in the tea, it is all the production
> and 'ageing' method which creates the fragrance of dried red dates.

Danny, I've noticed some distinct sweet flavors in aged Pu'erhs from the
1950's and 1960's that might be described as plum-like or even date-like in
the sense you are describing. Is that it?
>
> If this is foreign to you, Jason F, which I suspect it may not be, talk a
> walk in Chinatown, stop by the asian grocery store, and ask for dried red
> dates. Buy some home - there should be a lot of it now in Chinatown, it is
> close to Chinese New Year and we love this fruit in our cuisine during this
> festive season.

I went down to our Chinatown a year or so ago and picked up some dried plum
to get the feel of what "plum" means in regard to Pu'erh. We have plums all
over our grocery stores here in the States, but the Pu'erh plum essence has
nothing to do with them. I'll repeat the search, this time for dates.
>
> Take a deep sniff of the dates, register the notes and fragrance, and then
> brew the tea, using really hot water.

That's the ticket. By the time you go to all that trouble, it's simply mind
over matter, or in this case, matter over mind. (Just joking.)

Michael

Jujube Fragrant Brick - anyone heard of it?
 

I thought you could find yours since you didn't show the wrapper. I
have several factories with the name Ming in them but no corresponding
Yong. ÓÀ²ý is the only other factory I have with Yong. Are you
plowing through Zhongwen using PinYin or Radicals?

Jim

Jason F in Los Angeles wrote:
> I get a lot of listings for products, but not much decipherable
> information about the brick or its flavor when I plug those characters
> into google, at least in the first few pages of links. I'm going to
> keep searching though.
>
> My brick shows ÓÀÃ÷ factory.
>
> Interesting about the combination of jujube & puerh. I'll look closer
> at the brick for any unusual pieces.

Jujube Fragrant Brick - anyone heard of it?
 

"Space Cowboy" > writes:

> I thought you could find yours since you didn't show the wrapper. I
> have several factories with the name Ming in them but no corresponding
> Yong. ÓÀ²ý is the only other factory I have with Yong. Are you
> plowing through Zhongwen using PinYin or Radicals?

Try this search:

http://www.google.com/search?as_q=&n...s=&safe=images

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Jujube Fragrant Brick - anyone heard of it?
 

> Danny, I've noticed some distinct sweet flavors in aged Pu'erhs from the
> 1950's and 1960's that might be described as plum-like or even date-like
> in
> the sense you are describing. Is that it?
>>
Hi Michael, yes, in a broad sense, that's it. Only that these days, the art
of imitation has been near perfect, a hydro-thermal fermented pu'er that's
not more than 6 months old can produce these fragrances, not so much in
flavours...

>> If this is foreign to you, Jason F, which I suspect it may not be, talk a
>> walk in Chinatown, stop by the asian grocery store, and ask for dried red
>> dates. Buy some home - there should be a lot of it now in Chinatown, it
>> is
>> close to Chinese New Year and we love this fruit in our cuisine during
>> this
>> festive season.
>
> I went down to our Chinatown a year or so ago and picked up some dried
> plum
> to get the feel of what "plum" means in regard to Pu'erh. We have plums
> all
> over our grocery stores here in the States, but the Pu'erh plum essence
> has
> nothing to do with them. I'll repeat the search, this time for dates.
>>
You may be hunting down the wrong lane. You should be looking for prunes,
specifically, black prunes which are usually sold in medicinal halls and
used as a medicine. The sweet flavours in Pu'er have nothing to do with the
tastes of red dates or black prunes, these are in the fragrance of the tea,
not in the taste...

>> Take a deep sniff of the dates, register the notes and fragrance, and
>> then
>> brew the tea, using really hot water.
>
> That's the ticket. By the time you go to all that trouble, it's simply
> mind
> over matter, or in this case, matter over mind. (Just joking.)
>
Haha! Not really though, by the time one goes through all that trouble, the
fragrance of a red date is a distant memory, and one has to reconstruct that
fragrance to see if it matches the one that's whiffing from the cup in front
of you...and that should be fun to see how our mental faculty can help, or
fool, us.

Jujube Fragrant Brick - anyone heard of it?
 

Yong Ming tea factory is located in the Dai tribe automonous-state in
Menghai, Xishuangbanna. It was a processing plant for the big boys in the
past, but has established itself as a tea factory in the recent years.

The factory has recently revamped its organisational structure, factory
grounds etc in bid of the state-issued Quality and (product) Safety
certification some time this year.

Any tea factories which do not pass this certification would not be allowed
to operate.

Guess things are looking for the pu'er lovers...


"Lewis Perin" > wrote in message
...
> "Space Cowboy" > writes:
>
>> I thought you could find yours since you didn't show the wrapper. I
>> have several factories with the name Ming in them but no corresponding
>> Yong. ÓÀ²ý is the only other factory I have with Yong. Are you
>> plowing through Zhongwen using PinYin or Radicals?
>
> Try this search:
>
>
> http://www.google.com/search?as_q=&n...s=&safe=images
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html

Jujube Fragrant Brick - anyone heard of it?
 

BTW, anyone who's interested...Yong Ming Tea factory's 'authorised' direct
online retailer...

http://shop33399634.taobao.com/

Jujube Fragrant Brick - anyone heard of it?
 

If you drop Menghai from Lew's Google search string you will see a link
mentioning Yong Ming and other factories in the QS certification
program . From what I understand you get certified or you can't sell.

http://translate.google.com/translat...26as_qdr%3Dall

Jim

samarkand wrote:
> Yong Ming tea factory is located in the Dai tribe automonous-state in
> Menghai, Xishuangbanna. It was a processing plant for the big boys in the
> past, but has established itself as a tea factory in the recent years.
>
> The factory has recently revamped its organisational structure, factory
> grounds etc in bid of the state-issued Quality and (product) Safety
> certification some time this year.
>
> Any tea factories which do not pass this certification would not be allowed
> to operate.
>
> Guess things are looking for the pu'er lovers...
>
>
> "Lewis Perin" > wrote in message
> ...
> > "Space Cowboy" > writes:
> >
> >> I thought you could find yours since you didn't show the wrapper. I
> >> have several factories with the name Ming in them but no corresponding
> >> Yong. ÓÀ²ý is the only other factory I have with Yong. Are you
> >> plowing through Zhongwen using PinYin or Radicals?
> >
> > Try this search:
> >
> >
> > http://www.google.com/search?as_q=&n...s=&safe=images
> >
> > /Lew
> > ---
> > Lew Perin /
> > http://www.panix.com/~perin/babelcarp.html

Jujube Fragrant Brick - anyone heard of it?
 

Thanks everyone for all your input on this. I'm going to try to find
some red jujube's, dried, fresh, whatever I can find, to try to
associate the aromas. Hopefully some of those other cakes on the Taobao
site will make it to my Chinatown.

I also got a tea cake that my store sold as a Menghai 7262 cake, but it
looks...strange and possibly faked. At the very least, it's been
repackaged: the cake and wrapper look new but it has the old Zhongcha
label (yellow label) with the chinese for "Menghai Puerh Tea" written
on it, and a yellow zhongcha nei fei that reads "Xishuangbanna Dai
Nationality Autonomous Region Menghai Product". I'll post a new thread
with a picture link soon.

Jujube Fragrant Brick - anyone heard of it?
 

/11/06

>> Danny, I've noticed some distinct sweet flavors in aged Pu'erhs from the
>> 1950's and 1960's that might be described as plum-like or even date-like
>> in
>> the sense you are describing. Is that it?
>>>
> Hi Michael, yes, in a broad sense, that's it. Only that these days, the art
> of imitation has been near perfect, a hydro-thermal fermented pu'er that's
> not more than 6 months old can produce these fragrances, not so much in
> flavours...

It would be fun to compare. I have no hydro-thermal -- that's the wet
blanket treatment, right? -- on hand at the moment.
>
>>> If this is foreign to you, Jason F, which I suspect it may not be, talk a
>>> walk in Chinatown, stop by the asian grocery store, and ask for dried red
>>> dates. Buy some home - there should be a lot of it now in Chinatown, it
>>> is
>>> close to Chinese New Year and we love this fruit in our cuisine during
>>> this
>>> festive season.
>>
>> I went down to our Chinatown a year or so ago and picked up some dried
>> plum to get the feel of what "plum" means in regard to Pu'erh. We have plums
>> all over our grocery stores here in the States, but the Pu'erh plum essence
>> has nothing to do with them. I'll repeat the search, this time for dates.
>>>
> You may be hunting down the wrong lane. You should be looking for prunes,
> specifically, black prunes which are usually sold in medicinal halls and
> used as a medicine. The sweet flavours in Pu'er have nothing to do with the
> tastes of red dates or black prunes, these are in the fragrance of the tea,
> not in the taste...

Well, I beg to differ with you here. *Some* of the 50's/60's samples -- red
labels most specifically -- matched well to the plum essence. By the way,
"prunes" for us are specific in taste and aroma. The chinese versions, which
are red, are quite different. (But, I'm sure you know this; I don't mean to
preach.)
>
>>> Take a deep sniff of the dates, register the notes and fragrance, and
>>> then brew the tea, using really hot water.
>>
>> That's the ticket. By the time you go to all that trouble, it's simply
>> mind over matter, or in this case, matter over mind. (Just joking.)
>>
> Haha! Not really though, by the time one goes through all that trouble, the
> fragrance of a red date is a distant memory, and one has to reconstruct that
> fragrance to see if it matches the one that's whiffing from the cup in front
> of you...and that should be fun to see how our mental faculty can help, or
> fool, us.

Good point. I was only half joking.

Michael

Jujube Fragrant Brick - anyone heard of it?
 

"Michael Plant" > wrote in message
...
> /11/06
>
>
> Well, I beg to differ with you here. *Some* of the 50's/60's samples --
> red
> labels most specifically -- matched well to the plum essence. By the way,
> "prunes" for us are specific in taste and aroma. The chinese versions,
> which
> are red, are quite different. (But, I'm sure you know this; I don't mean
> to
> preach.)
>>
Hmmm, I still think you are hunting down the wrong lane...The chinese
versions (plum? prune?) are red - you said...?

No, that's not the one. Am I correct to say that Plum is the fruit and
Prune the dried or preserved version of plums? If that is so, then as I
have mentioned, it is the fragrance of black prune (It is called Wu Mei, I
think I wrote it wrongly in the previous post) that's in the tea, not the
plum essence.

http://zhuliy8888.cn.alibaba.com/ath...8-5816003.html

Wait, the scientific name for it is called Fructus Mume, what's the
scientific name for plum? Hmmm...

Jujube Fragrant Brick - anyone heard of it?
 

Oh yes, I forgot to add, the 50/60s samples of red label - the zhao qi hong
yin - do not have plum taste (? - you meant taste, not fragrance, right?).
The fragrance is distinctively floral and ?orchidy?, the tea, by comparison
to those from the later date, is sweeter, perhaps that's where you discern
the plum note?

But technically, Almond / Plum / Date fragrances and tastes are mostly (and
majority) the products of hydro-thermal fermentation process.


"samarkand" > wrote in message
...
>
> "Michael Plant" > wrote in message
> ...
>> /11/06
>>
>>
>> Well, I beg to differ with you here. *Some* of the 50's/60's samples --
>> red
>> labels most specifically -- matched well to the plum essence. By the way,
>> "prunes" for us are specific in taste and aroma. The chinese versions,
>> which
>> are red, are quite different. (But, I'm sure you know this; I don't mean
>> to
>> preach.)
>>>
> Hmmm, I still think you are hunting down the wrong lane...The chinese
> versions (plum? prune?) are red - you said...?
>
> No, that's not the one. Am I correct to say that Plum is the fruit and
> Prune the dried or preserved version of plums? If that is so, then as I
> have mentioned, it is the fragrance of black prune (It is called Wu Mei, I
> think I wrote it wrongly in the previous post) that's in the tea, not the
> plum essence.
>
> http://zhuliy8888.cn.alibaba.com/ath...8-5816003.html
>
> Wait, the scientific name for it is called Fructus Mume, what's the
> scientific name for plum? Hmmm...
>

Jujube Fragrant Brick - anyone heard of it?
 

/12/06

>
> "Michael Plant" > wrote in message
> ...
>> /11/06
>>
>>
>> Well, I beg to differ with you here. *Some* of the 50's/60's samples --
>> red
>> labels most specifically -- matched well to the plum essence. By the way,
>> "prunes" for us are specific in taste and aroma. The chinese versions,
>> which
>> are red, are quite different. (But, I'm sure you know this; I don't mean
>> to
>> preach.)
>>>
> Hmmm, I still think you are hunting down the wrong lane...The chinese
> versions (plum? prune?) are red - you said...?
>
> No, that's not the one. Am I correct to say that Plum is the fruit and
> Prune the dried or preserved version of plums?

Yes, but when we speak of the Japanese or Chinese versions here, we say
dried or preserved. I've checked this all out with Michael and Winnie at Tea
Gallery. I think part of the problem is that old sheng Pu'erhs display a
wide variety of tastes that are somehow related in a
fruit/camphor/mint/leather spectrum. I've got a lot to learn.

> If that is so, then as I
> have mentioned, it is the fragrance of black prune (It is called Wu Mei, I
> think I wrote it wrongly in the previous post) that's in the tea, not the
> plum essence.

I'm going to look specifically for it. I also wonder whether the "prune" we
know here in the States is the same as the one you would find in Singapore.
They might be quite different.
>
> http://zhuliy8888.cn.alibaba.com/ath...8-5816003.html
>
> Wait, the scientific name for it is called Fructus Mume, what's the
> scientific name for plum? Hmmm...

Prunus non-Wettus v.Drius

Michael

Jujube Fragrant Brick - anyone heard of it?
 

Jujube Fragrant Brick - anyone heard of it?
 

/13/06

> I'll second that! Donations most graciously and humbly accepted...

A penny, a nickle, a dime, a cake of 1950's red label Meng Hai.
Come on guys. Every bit helps. If everyone donated just one gram, while I'll
bet...

Jujube Fragrant Brick - anyone heard of it?
 

I'll second that! Donations most graciously and humbly accepted...

:")

Danny


"Michael Plant" > wrote in message
...
> 1/12/06
>
>> Oh yes, I forgot to add, the 50/60s samples of red label - the zhao qi
>> hong
>> yin - do not have plum taste (? - you meant taste, not fragrance,
>> right?).
>> The fragrance is distinctively floral and ?orchidy?, the tea, by
>> comparison
>> to those from the later date, is sweeter, perhaps that's where you
>> discern
>> the plum note?
>
> Your question leads me to go out and have another go at all my samples:
> Goody, another old Pu'erh orgy ahead.
>>
>> But technically, Almond / Plum / Date fragrances and tastes are mostly
>> (and
>> majority) the products of hydro-thermal fermentation process.
>
> WHAT! Say, it ain't so, Danny. These flavors figure in the 1950 together
> with camphor, leather, lots of other complexities. Back to the tearoom.
>
> Donations graciously accepted.
>
> Michael
>

Jujube Fragrant Brick - anyone heard of it?
 

Ahhh I forgot, you have the best source there! Ask Michael or Winnie about
Wu Mei, or black dried prune, I'm sure they can tell you loads and even show
you where to look for them!

BTW, it's Prunus Moisturus v. Preseverus, haha!


"Michael Plant" > wrote in message
...
> /12/06
>
>>
>> "Michael Plant" > wrote in message
>> ...
>>> /11/06
>>>
>>>
>>> Well, I beg to differ with you here. *Some* of the 50's/60's samples --
>>> red
>>> labels most specifically -- matched well to the plum essence. By the
>>> way,
>>> "prunes" for us are specific in taste and aroma. The chinese versions,
>>> which
>>> are red, are quite different. (But, I'm sure you know this; I don't mean
>>> to
>>> preach.)
>>>>
>> Hmmm, I still think you are hunting down the wrong lane...The chinese
>> versions (plum? prune?) are red - you said...?
>>
>> No, that's not the one. Am I correct to say that Plum is the fruit and
>> Prune the dried or preserved version of plums?
>
> Yes, but when we speak of the Japanese or Chinese versions here, we say
> dried or preserved. I've checked this all out with Michael and Winnie at
> Tea
> Gallery. I think part of the problem is that old sheng Pu'erhs display a
> wide variety of tastes that are somehow related in a
> fruit/camphor/mint/leather spectrum. I've got a lot to learn.
>
>> If that is so, then as I
>> have mentioned, it is the fragrance of black prune (It is called Wu Mei,
>> I
>> think I wrote it wrongly in the previous post) that's in the tea, not the
>> plum essence.
>
> I'm going to look specifically for it. I also wonder whether the "prune"
> we
> know here in the States is the same as the one you would find in
> Singapore.
> They might be quite different.
>>
>> http://zhuliy8888.cn.alibaba.com/ath...8-5816003.html
>>
>> Wait, the scientific name for it is called Fructus Mume, what's the
>> scientific name for plum? Hmmm...
>
> Prunus non-Wettus v.Drius
>
> Michael
>

Jujube Fragrant Brick - anyone heard of it?
 

"Michael Plant" > wrote in message
...
> /13/06
>
>> I'll second that! Donations most graciously and humbly accepted...
>
> A penny, a nickle, a dime, a cake of 1950's red label Meng Hai.
> Come on guys. Every bit helps. If everyone donated just one gram, while
> I'll
> bet...
>
>
Yes yes! I can balance a basketball on me nose, just throw yer red labels
this way and we'll split the proceed!

Jujube Fragrant Brick - anyone heard of it?
 

/13/06

> Ahhh I forgot, you have the best source there! Ask Michael or Winnie about
> Wu Mei, or black dried prune, I'm sure they can tell you loads and even show
> you where to look for them!

That's exactly what I will be doing Tuesday next.
>
> BTW, it's Prunus Moisturus v. Preseverus, haha!

I stand corrected.

Michael

Jujube Fragrant Brick - anyone heard of it?
 

/13/06

>
> "Michael Plant" > wrote in message
> ...
>> /13/06
>>
>>> I'll second that! Donations most graciously and humbly accepted...
>>
>> A penny, a nickle, a dime, a cake of 1950's red label Meng Hai.
>> Come on guys. Every bit helps. If everyone donated just one gram, while
>> I'll bet...
>>
>>
> Yes yes! I can balance a basketball on me nose, just throw yer red labels
> this way and we'll split the proceed!

You got it. How many? They'll be out of the printers tomorrow.
Michael
>
>

Jujube Fragrant Brick - anyone heard of it?
 

>> But technically, Almond / Plum / Date fragrances and tastes are mostly
>> (and
>> majority) the products of hydro-thermal fermentation process.
>
> WHAT! Say, it ain't so, Danny. These flavors figure in the 1950 together
> with camphor, leather, lots of other complexities. Back to the tearoom.
>
The major difference in the taste profiles between uncooked and cooked
pu'ers are quite clear. When you next visit Michael & Winner, please send
them my regards, and tell them also their friends from Best Teahouse in
Hongkong send their regards too!

....when you next visit them, ask to see if they have an aged cooked pu'er,
an aged uncooked pu'er (ask for a sample from the cupboard), and an aged
uncooked pu'er (preferably from the display shelve!) . Ask if they can brew
for you to try the differences.

:")

Jujube Fragrant Brick - anyone heard of it?
 

/13/06

>>> But technically, Almond / Plum / Date fragrances and tastes are mostly
>>> (and
>>> majority) the products of hydro-thermal fermentation process.
>>
>> WHAT! Say, it ain't so, Danny. These flavors figure in the 1950 together
>> with camphor, leather, lots of other complexities. Back to the tearoom.
>>
> The major difference in the taste profiles between uncooked and cooked
> pu'ers are quite clear. When you next visit Michael & Winner, please send
> them my regards, and tell them also their friends from Best Teahouse in
> Hongkong send their regards too!

I will happily pass your greetngs along. When are you coming to New York
again? Missed you the last time.
>
> ...when you next visit them, ask to see if they have an aged cooked pu'er,
> an aged uncooked pu'er (ask for a sample from the cupboard), and an aged
> uncooked pu'er (preferably from the display shelve!) . Ask if they can brew
> for you to try the differences.

It's been my experience that the shu cakes brewed heavier; even if they
don't go opaque, they lack the gentleness of the old shengs. Also, there is
a quiet subtlety to the shengs, something that dances on the tongue and then
follows up and down the throat, in a manner of speaking. The tastes we've
been discussing can come to the mouth a minute or more *after* the tea is
swallowed. I have never gotten this from a shu. I have had shus that produce
some of the flavors I'd expect in a sheng. Perhaps Tuesday we'll work on a
comparison. Would you agree with my assessment?

Michael

Jujube Fragrant Brick - anyone heard of it?
 

> It's been my experience that the shu cakes brewed heavier; even if they
> don't go opaque, they lack the gentleness of the old shengs. Also, there
> is
> a quiet subtlety to the shengs, something that dances on the tongue and
> then
> follows up and down the throat, in a manner of speaking. The tastes we've
> been discussing can come to the mouth a minute or more *after* the tea is
> swallowed. I have never gotten this from a shu. I have had shus that
> produce
> some of the flavors I'd expect in a sheng. Perhaps Tuesday we'll work on a
> comparison. Would you agree with my assessment?
>
> Michael

:") I'll let you make the comparison first...

Danny

Jujube Fragrant Brick - anyone heard of it?
 

samarkand > wrote:
>
>No, that's not the one. Am I correct to say that Plum is the fruit and
>Prune the dried or preserved version of plums? If that is so, then as I
>have mentioned, it is the fragrance of black prune (It is called Wu Mei, I
>think I wrote it wrongly in the previous post) that's in the tea, not the
>plum essence.

Yes, however the Chinese plum (muoi?) is actually a kind of apricot and
not really what Western folks call "plum." I like it a lot but it is
a somewhat different flavour than what folks in the west would consider
a plum flavour.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."